Cheddar Bay Biscuit Chicken Pot Pie
With a hearty, creamy filling and cheesy golden biscuits, the combination of flavors in this cozy chicken pot pie is so delicious! A couple of shortcuts help you get this semi-homemade pot pie on the table, fast. Perfect weeknight dinner!
Ingredients
- 4 cups shredded chicken ((about 1 rotisserie chicken pulled))
- 2 cups celery (chopped)
- 2 cups carrots (chopped)
- 1 yellow onion (chopped)
- 3 tablespoons butter
- ¼ cup flour
- 2 teaspoons poultry seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- 1 box Cheddar Bay Biscuit Mix ((11.36 ounce) about 2¼ cup mix)
- 3/4 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup butter (melted)
Directions
- 1
Preheat oven to 375˚F.
- 2
Prepare the biscuit topping by combining the cheddar bay biscuit mix with milk and cheese. Stir just until there are no more dry spots. Set the seasoning packet aside.
- 3
To make the chicken pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften.
- 4
Sprinkle flour and poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.
- 5
Stir in the chicken broth and heavy cream and bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. Then stir in the shredded chicken.If your skillet is oven-safe, you can continue to the next step. If your skillet is not, transfer the chicken pot pie filling to a casserole dish.
- 6
Drop the biscuit mix in heaping spoon fulls over the top of the chicken pot pie. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
- 7
Melt the 1/4 cup butter in the microwave or on the stovetop. Stir in the seasoning packet from the biscuits. Brush the top of the pot pie with the seasoned butter.